Genetic Engineering:
Evolution or Deterioration?
~ Gwilda Wiyaka ~
There is much hype, hysteria and debate regarding
GMOs, or genetically modified organisms. The GMOs most debated are those that
alter the genetics of our food. Commercial sale of modern genetically modified
foods began in 1994, and since that time, GMO produce has become a large part
of our food supply.
What few of us recognize is that humans have been
genetically modifying organisms for over 30,000 years in the form of selective
breeding or artificial selection. The earliest evidence of artificial selection
of plants dates to 7800 BC Scientists have found domestic varieties of wheat
in
archaeological sites in southwest Asia.
One of the most dramatic alterations in plant genetics
occurred through artificial selection of corn. Corn, or maize, began as a wild
grass that had tiny ears with very few kernels. Over hundreds of years, it was
selectively bred to have larger ears with more kernels, resulting in the corn
we have today – well, until modern GMO procedures altered it further.
There is no doubt we now have more people on the
planet than we can feed. GMO food is supposed to provide a much greater yield
than conventional plants, but at what cost? Have we pushed nature too far? What
are the ramifications of our meddling?
With us this hour to debate the value and
disadvantages of genetically modified food is Jeffrey Smith. Jeffery is the author of “Seeds of Deception,” the world’s
bestseller on GMOs, and “Genetic Roulette: The Documented Health Risks of
Genetically Engineered Foods.” He is the leading consumer advocate
promoting healthier non-GMO choices. Jeffery is the founding executive director
of The Institute for Responsible Technology (IRT), and was named the 2017
“Person of the Year” by Masters of Health Magazine. Mr. Smith also has two
documentary films: award winning “Genetic Roulette — The Gamble of Our Lives,”
and his latest with Amy Hart, “Secret Ingredients.”
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